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Molasses Herb Casserole Bread

 Molasses Herb Casserole Bread
A friend of my mother's gave her the recipe for this crusty round loaf that I now bake for my family. It goes great with winter stews and soups ... and we love the hint of molasses.
12 ServingsPrep: 20 min. + rising Bake: 45 min.


  • 3-1/3 to 3-2/3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1-1/4 cups milk
  • 1/4 cup molasses
  • 2 tablespoons butter
  • 1 tablespoon dried minced onion
  • 1 egg


  • In a large bowl, combine 2 cups flour, yeast, salt and oregano. In a
  • saucepan, heat the milk, molasses, butter and onion to
  • 120°-130°. Add to dry ingredients; beat until combined.
  • Beat in egg until smooth. Stir in enough remaining flour to form a
  • firm dough. Beat on high speed for 3 minutes. Turn onto a floured
  • surface; knead until smooth and elastic, about 5-7 minutes. Place
  • in a greased bowl, turning once to grease top. Cover and let rise
  • in a warm place until doubled, about 1 hour.
  • Punch dough down. Place in a grease 2-qt. round baking dish. Cover
  • and let rise until doubled, about 40 minutes. Bake at 350° for
  • 40-45 minutes or until browned. Remove from pan to wire rack to
  • cool. Yield: 1 loaf.

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Molasses Herb Casserole Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 186 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 237 mg sodium, 33 g carbohydrate, 1 g fiber, 5 g protein.